CIHM 
Microfiche 
Series 
(Monographs) 


ICMH 

Coliection  de 
microfiches 
(monographies) 


Canadian  Institute  for  Historical  Microreproductlons  /  Institut  canadien  de  microreproductions  historiques 


Technical  and  Bibliographic  Notes  /  Notes  techniques  et  bibliographiques 


The  Institute  has  attempted  to  obtain  the  best  original 
copy  available  for  filming.  Features  of  this  copy  which 
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the  images  in  the  reproduction,  or  which  may 
significantly  change  the  usual  method  of  filming  are 
checked  below. 


0 


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□    Covers  restored  and/or  laminated  / 
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I I    Coloured  maps  /  Cartes  geographiques  en  couleur 


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possible,  ces  pages  n'ont  pas  ete  filmees. 

Additional  comments  / 
Commentaires  supplementaires: 


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L'Institut  a  microfilme  le  meilleur  exemplaire  qu'il  iui  a 
ete  possible  de  se  procurer.  Les  details  de  cet  exem- 
plaire qui  sont  peut-etre  uniques  du  point  de  vue  bibli- 
ographique,  qui  peuvent  modifier  une  image  reproduite, 
ou  qui  peuvent  exiger  une  modification  dans  la  metho- 
de  normale  de  filmage  sont  indiqu6s  ci-dessous. 


n 


Coloured  pages  /  Pages  de  couleur 

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Pages  restored  and/or  laminated  / 
Pages  restaurees  et/ou  pelliculees 


0    Pages  discoloured,  stained  or  foxed  / 
Pages  decolorees,  tachetees  ou  piquees 

I      I    Pages  detached  /  Pages  detachees 

I  /[    Showthrough  /  Transparence 

I      I    Quality  of  print  varies  / 


D 
D 


D 


Quality  inegale  de  I'impression 

includes  supplementary  material  / 
Comprend  du  materiel  supplementaire 

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partiellement  obscurcies  par  un  feuillet  d'errata,  une 
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obtenir  la  meilleure  image  possible. 

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colorations  variables  ou  des  decolorations  sont 
filmees  deux  fois  afin  d'obtenir  la  meilleure  image 
possible. 


D 


This  item  is  filmed  at  the  reduction  ratio  checked  below  / 

Ce  document  est  filme  au  taux  de  reduction  indique  ci-dessous. 


1 

lOx 

14x 

18x 

22x 

26x 

30x 

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12x 

16x 

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24x 

28x 

32x 

The  copy  filmed  here  has  been  reproduced  thanks 
to  the  generosity  of: 

Departjnent  of  Rare  Books 
and  Special  Collections, 
McGill    University,   Montreal 

The  images  appearing  here  are  the  best  quality 
possible  considering  the  condition  and  legibility 
of  the  original  copy  and  in  keeping  with  the 
filming  contract  specifications. 


Original  copies  in  printed  paper  covers  are  filmed 
beginning  with  the  front  cover  and  ending  on 
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sion, or  the  back  cover  when  appropriate.  All 
other  original  copies  are  filmed  beginning  on  the 
first  page  with  a  printed  or  illustrated  impres- 
sion, and  ending  on  the  last  page  with  a  printed 
or  illustrated  impression. 


The  last  recorded  frame  on  each  microfiche 
shall  contain  the  symbol  — ^  (meaning  "CON- 
TINUED"!, or  the  symbol  V  (meaning  "END"), 
whichever  applies. 

Maps,  plates,  charts,  etc.,  may  be  filmed  at 
different  reduction  ratios.  Those  too  large  to  be 
entirely  included  in  one  exposure  are  filmed 
beginning  in  the  upper  left  hand  corner,  left  to 
right  and  top  to  bottom,  as  many  frames  as 
required.  The  following  diagrams  illustrate  the 
method: 


L'exemplaire  filmi  fut  reproduit  grace  ^  la 
g^n^rositii  de: 

Department  of  Rare  E3ooks 
and  Special  Col  le-:tions, 
McCill   University,  Montreal 

Les  images  suivantes  ont  6i6  reproduites  avec  la 
plus  grand  soin.  compte  tenu  de  la  condition  et 
de  la  nenet*  de  rexemplairo  film*,  et  en 
conformit*  avec  les  conditions  du  contrat  de 
filmage. 

Les  exemplaires  originaux  dont  la  couverture  en 
papier  est  imprim*e  sont  filmis  en  commenpant 
par  le  premier  plat  et  en  terminant  soit  par  la 
derniire  page  qui  comporte  une  empreinte 
d'impression  ou  d'illustration,  soit  par  le  second 
plat,  selon  le  cas.  Tous  les  autres  exemplaires 
originaux  sont  film^s  en  commenpant  par  la 
premiere  pagj  qui  comporte  une  empreinte 
d'impression  ou  d'illustration  et  en  terminant  par 
la  derniAre  page  qui  comporte  une  telle 
empreinte. 

Un  des  symboles  suivants  apparaitra  sur  la 
derniAre  image  de  cheque  microfiche,  selon  le 
cas:  le  symbole  — ^  signifie  "A  SUIVRE",  le 
symbole  V  signifie  "FIN". 

Las  cartes,  planches,  tableaux,  etc.,  peuvent  etre 
film*s  A  des  taux  de  reduction  diff6rents. 
Lorsque  le  document  est  trop  grand  pour  etre 
reproduit  en  un  seul  clich6,  il  est  film6  A  partir 
de  Tangle  sup^rieur  gauche,  de  gauche  d  droite, 
et  de  haul  en  bas,  en  prenant  le  nombre 
d'images  n^cessaire.  Les  diagrammes  suivants 
illustrent  la  m^thode, 


1 

2 

3 

1 

2 

3 

4 

5 

6 

MICROCOPY    RESOLUTION    TEST    CHART 

(ANSI  and  ISO  TEST  CHART  No.  2) 


1.0 


I.I 


1.25 


iiir^- 

2.8 

2.5 

m 

m 

3.2 

2.2 

m 

t  71 

3.6 

|80 

1^             III 

4.0 

2.0 

u. 

•-       U 

I.UL. 

1.8 

1.4 

_ 

1.6 

^     APPLIED  IfVHGE 


Inc 


1653    East    Main    Street 
Rochester,    New    York  14609 

(716)    482  -  0300  -  Phone 
(716)    288-  5989    -  Fax 


USA 


COTTOLENE 

The  New  Shortening. 

For  Sale   by  All  First-Class  Grocers 


CVCRYWHCRC. 


IJ  YOUR  Grocer  does  not 
sell  COTTOLENE  please 
"iUrite  totJie  manufaetuyers. 


COTTOLENE... 


....Made  only  by.... 


N. K.  Fairbank  &  Co. 


CHICAGO. 


5T.   LOUIS. 
BO^'TOIN. 


MONTREAL. 
PHiLAUhLFIIIA. 


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Cl-^^V^^y    Ji<'' 


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4  -i^  ■'I'-  * 


What  is 


Cottolene  is  a  pale  yellow  material,  of 

the  consistency,  texture  and  substance 

Cottolene?     of  lard.     It  approximates  at  times  the 

--^ color  of  natural  butter.     It  is  almost 

without  odor,  and  has  a  neutral  flavor  to  the  taste.  It 
is  packed  like  lard,  in  tin  pails  of  different  sizes  in 
twenty-pound  wooden  buckets,  in  sixty-pound  painted 
wooden  tubs,  and  m  regular  tierces.  - 

Cottolene  is  a  simple  preparation  of  cotton-sced  o.l 
and  beef  fat.  It  contains  no  other  material.  It  con- 
tains no  salt,  no  water,  and  no  coloring  matter,  t 
meets  the  public  demand  for  a  pure,  healthful,  diges  - 
ible  substitute  for  swine  fat.  It  is  to  be  sold  for  exactly 
what  it  is,  and  not  under  the  name  or  in  imitation  of 

any  other  article.  ,     n  .     » 

The  name  Cottolene  is  duly  registered  in  the  Pa  ent 
Office  of  the  United  States,  and  is  fully  protected  by 
leners  therefrom.  All  persons  are  therefore  warned 
against  infringement  upon  vested  rights,  an.l  notice  is 
hereby  given  that  imitator'  "."".  be  promptly  prosecuted 
.->  tVip  fullest  extent  of  the  law. 


\«^a 


How  TO  Use  Cottolene. 

rviRECTlONS  for  the  use  of  Cottolene  arc  very  simple. 
^^  Use  it  for  all  purposes  exactly  the  same  as  lard  ; 
but  it  is  not  necessary  to  use  over  two-thirds  as  much; 
otherwise,  it  is  wasted.  In  frying,  be  sure  to  have  the 
griddle  cold  when  the  Cottolene  is  put  in.  Two-thirds 
of  a  pound  of  Cottolene  will  do  the  work  of  one  pound 
of  lard.  Thus  by  using  Cottolene  you  save  just  one- 
third  the  cost. 


Life  and  Health  depend  upon  wholesome,  digest- 

ible  food.     Food  to  be  easilv  di- 

gested  must  be  properly  prepared.  This  means  good 
cooking,  and  a  good  cook  must  have  healthful,  fine 
flavored  materials.  People  are  everywhere  awaking  to 
the  importance  of  greater  care  in  the  selection  of  food 
materiais. 


READ  THE   FOLLOWINO    FROM    "ELEANOR   KIRK'S 


IDEA,"    MAY.    i«92. 


<l*        ^•*        *'* 

•>fi    >/:     nf 

Cottolene.— This  »ew  and  hygienic  substitute  for  that  curse 
of  the  kilch«;n-lar(l-is  made  of  the  best  of  beef  suet  and  purest 
cotton-seed    oil.       Housekeepers    of    even     average    common 
sense  know  that  these  materials  are  not  only  harmless,  but  that, 
if  any  kind  of  fat  is  necessary  for  human  consumption,  these 
are  the  best  that  can  be  found.     I.ard  lias  produced  more  scrof- 
ula, made  more  dyspeptics,  and  spoiled  more  complexions  than 
any  other  substance  ever  used,  and   now  there  is  happily  no 
further  necessity  for  it.    Lard  heretofore  has  been  almost  indis- 
pensable in  the  construction  of  pie  crust  and  for  fryirg  purposes. 
But  Cottolene  does  all  this  work  better  and  without  danger  to 
health.    Cottolene  is  also  a  perfect  substitute  for  butter.     This 
last  most  expensive  cooking  luxury  need  uo  longer  be  added  to 
pie  crust,  molasses  cake,  etc.,  etc.    It  does  not  take  as  much  Cot- 
tolene for  pie  crust  as  lard,  and  now  one  can  eat  a  piece  of  well- 
made  pie  without  the   fear  of  blotches  and   trichitiosis  before 
one's  eyes.    Cottolene  will  do  everything  that  lard  and  butter 
have  done,  and  without  injury. 


RECIPE  FOR  MAKING  AND  COOKING 
DOUGHNUTS. 

1  Quart  of  flour. 

2  Rounding  tcaspoonfuls  baking  powder. 
1  Cup  of  milk. 

I  Cup  sugar. 

I  Saltspconful  ground  nutmeg  or  cinnamon. 

1  Saltspoonful  salt. 

2  Eggs. 

I  Tablespoonful  Cottolcne  (after  it  has  been  melted.) 

Sift  the  flour,  salt,  spice  and  baking  powder  together, 
beat  the  eggs  adding  sugar,  milk  and  me^ed  Cottolcne, 
stir  into  the  flour,  roll  and  cut  into  shape.  Have  the 
kettle* 3/  full  of  Cottolcne.  (When  the  fat  is  hot 
enough  a  piece  of  dough  dropped  into  it  will  rise  to  the 
top  and  brown).  Drop  in  the  doughnuts  and  fry  for 
three  minutes. 


CROQUETTES   OF   RICB. 


K  pint  of  millc 
I  lemon. 
4  eggs. 


K  lb.  of  rice. 
3  ounces  of  Coltolene. 
3  out?ccs  of  suj^ar. 
3  ounces  of  bread  crumbs. 

Soak  the  rice  for  twenty-four  hours.  Put  it  into  a  saucepan  or 
the  farinp  boikr  with  two  ounces  of  the  Cottolcne  and  the 
milk.  Stew  it  un.il  quite  tender,  grate  the  rind  of  the  lemon 
into  it,  stir  in  the  sugar  and  three  whisked  eggs,  and  turn  it  out 
on  a  dish  till  cold.  Now  mould  it  into  balls  or  flat  cakes,  whisk 
•up  the  other  egg,  dip  the  balls  in,  roll  them  in  the  bread  crumbs, 
and  fry  in  the  u  A  of  the  Cottolene  (lK)iling)  to  a  nice  golden 
color.    Macaroni  or  hominy  can  be  used  instead  of  rice. 


••• 


A  Vegetable  Lard  as  a    PacV  'ng  house  lard  as  now  manu- 

.  """^  factured  is  a  highly  objectionable 

Substitute  for  the    food  product,    it  is  a  question  whether 
—  jjQg  jj^j.^j  ^j.  ground  out  and  melted  up 

Animal  Material  in  our  large  modern  packing  houses,  lo- 
cated at  the  different  stock  yards  of  the 
United  States,  is  either  healthful  or  clean.  Cottolene,  on  the 
other  hand,  is  pure,  refined  and  clarified  cotton-seed  oil  with  an 
admixture  of  choice  selected  beef  suet.  It  contains  no  other  in- 
gredients, anu  is  recommended  and  endorsed  by  the  most  emi- 
nent physicians  and  chemists  as  far  more  wholesome  and 
digestible  than  lard. 


MARION   A.  McBRIDE,   in  "The   Cottage   Hearth"  for 
riav,   1892,  under  "Domestic  Science." 


Cottolene.- There  is  another  new  and  important  (iictor  in 
cooking.  Many  articles  need  a  crisp  touch,  or  something  to 
make  the  other  ingredients  more  harmonious,  and  it  is  not  every 
cook  who  can  use  butter  of  the  best  quality  for  all  cooking.  It  is 
right  here  that  the  danger  lies.  The  housekeeper  thinks  she 
cannot  afford  the  best  grade  of  an  article  and  yet  fancies  she 
nnist  have  that  article  at  all  hazards. 

I,ard  and  pork  have  been  stand-bys  .so  long,  and  there  are  .so 
many  ])laccs  where  they  seem  to  be  necessary,  that  their  (iuality 
is  important.  Still  inider  the  very  best  possible  conditions  the 
grease  is  unhcfilthy,  and  its  faults  cannot  be  overlooked  ;  in  fact, 
people  who  are  at  all  sensitive  cannot  eat  food  containing  those 
ingredients. 

Cottolene  is  a  preparation  which  comes  into  the  market  to 
meet  just  this  need.  The  product  is  made  of  cotton-seed  oil  and 
beef  suet,  is  the  same  consistency  as  larcJ",  and  looks  like  it,  ex- 
cept in  color,  which  is  creamy. 

Cottolene  is  delicate  in  preparation  and  is  used  in  place  of  lard 
or  butter  in  cooking.  For  frying  it  is  unsurpassed,  as  a  rich 
brown  color  is  easily  secured.  There  is  not  the  least  suggestion 
of  extra  fat,  but  a  crisp,  fine  finish,  very  pleasing  in  fish,  cakes, 
fried  cereals,  oysters  or  clam^:.  ^ 

A  peculiarity  of  this  preparation  is  that  while  food  seems  rich 
there  is  no  fatly  taste  to  disturb  the  digeslion,  and  foi  this  rea- 
son it  has  been  very  popular  wherever  used. 


LADY    CAKE. 


}4  Ctip  of  milk. 
The  whites  of  6 


Yx  of  a  cup  of  Cottolene. 
3  Cups  pastry  flour.  The  whites  of  6  eegs 

1  reaspoonful  bakiuK^  powder,  i  Cup  su^^ar. 

2  Teasp<x>ufuls  rose  flavoriug  (or  i  of  almoud  if  preferred.) 
Beat  the  Cottoleue  aiul  suj^-ar  to  a  cream,  add  the  flavoring-. 

milk,  the  whites  of  cr^s  l)eaten  to  a  stiff  froth,  and  then  the 
tlcMir  (into  which  the  baking  powder  and  a  little  salt  must  be 
silted).     Bake  in  a  moderate  oven  about  forty  minutes. 


«    ^ 


SARATOGA    CHIPS. 


Peel  and  slice  with  potato  cutter  six  large  potatoes— place  in 
cold  water  for  one  hour  and  a  half,  then  thoroughly  dry  with 
clean  towel.     Drop  each  slice  separately  in  kettle  of  boiling  Cot 
tolene      Fry  until  crisp  and  brown,  drain,   and  sprinkle  with 
salt  while  hot.    It  is  best  to  use  a  frying  basket. 


*    *    ^ 


•;  WE  ALWAYS  FRY  OURS  IN  C0TT0LENE.''-Our  Meat. 

Fish,  Oysters,  vSaratoga  Chips,  Eggs,  Doughnuts,  Vegetables, 
etc.  Like  most  other  people,  our  folks  formerly  used  lard  for  all 
such  purposes.  When  it  disagreed  with  any  of  the  family 
',VV"^ll 'V^^^^"  ^^i^l)  ^ve  said  it  was  t(y)  rich.  Wc  finally  tried 
COTTOLENE  and  not  one  of  us  has  had  an  attack  of"  richness  " 
since.  We  further  found  that,  unlike  lard,  Cottolene  had  no  un- 
pleasant odor  when  cookimr.  and  lastlv  mothrr's  ff.vnritf.  anH 
conservative  cooking  authority  came  out  and  gave  it  a  big 
recommendation  which  clinched  the  matter.  So  that's  why  we 
always  fry  ours  in  Cottolene. 


The  Editor  of  one  of  the  great  metropolitan 
newspapers  in  the  West  writes  as  follows: 


*'  No  lard  is  more  wholesome  than  any  or  all 
lard.  The  introduction  of  a  pure,  sweet,  pal- 
atable substitute  for  'hog  fat'  is  a  positive 
benefit  to  mankind.  Rapid  advances  have  been  made 
in  the  past  twenty-five  years  in  the  use  and  acceptance 
of  olive  oil  as  a  substitute  for  animal  grease.  Why 
may  not  Cottolene  win  its  way  far  more  rapidly  by 
reason  of  its  greater  economy  as  a  food  ingredient  ? 
*  Education  will  do  it.'" 


^^       ^(v       *9^ 


LEMON   OR   VANILLA   COOKIES 


2  cups  sugar — i  cup  Cottolene — }i  cup  sweet  milk — 2 
eggs — 5  cups  of  tlour — 2  teaspoonfuls  of  baking  powder 
and  a  little  salt,  which  must  be  sifted  into  the  flour. 
Mix  all  together  and  add  lemon  or  vanilla  flavoring  to 
taste.     Roll  very  thin  and  bake  quickly. 


an 


SWEETBREADS. 


all 
al- 
ive 
de 
ice 
hy 
by 
it? 


i 


1  EJgg.  A  pitich  of  nutmeg. 

2  Ounces  of  breadcrumbs.  4  Ounces  of  Cottolene. 

1/  Teaspoonful  of  mixed  herbs.       Haifa  rind  of  lemon  (grated). 
Yi  Teaspoonful  of  salt. 

Blanch  the  sweetbread,  and  boil  it  from  twenty  minutes  to 
half  an  hour;  cut  it  into  slices.  Mix  up  the  breadcrumbs  with 
the  herbs,  lemon  peel,  salt  and  nutmeg.  Beat  up  the  egg  atul 
dip  the  slices  into  it,  after  which  sprinkle  them  with  bread- 
crumbs. Put  the  Cottolene  into  a  frying  t)an,  and  when  it  boils 
fry  the  sweetbread  to  a  light  golden  brown  color. 


^    «    -^ 


-2 

ier 

ur. 

to 


J\r\  ANY  persons  nave  been  unable  to  enjoy  highly  "short- 
/J  1  ened"  delicacies,  such  as  pastry,  patties,  pie  crust,  etc., 
^  either  because  of  the  "  hoggy"  smell  incident  to  the  use 

of  swine's  lard  or  becavise  of  the  sure  tendency  to  dyspepsia  re- 
sulting from  such  food.  There's  no  odor  from  the  new  vegetable 
lard  .  .  COTTOLENE  .  .  and  we  may  tickle  our  palates 
with  PIE  without  fear  of  dyspepsia.  The  properties  of  Cottolene 
are  purely  hygienic. 


Eleanor  Kirk*s  Idea  of  Rye  Rusk  and  Molasses 
Cake— in  answer  to  correspondents. 


A'^     i^     i't 

'*»      *|C     ttf 


Rye^    Two  teacups  rye  flour,  half  coffee-cup  of  graham  flour 

PL-      ^"*^  ^^^^  '^"^  wheat.    Add  a  level  teaspoonful  of  salt 

K^fSK.    and  stir  together.    Then  add   a  teacup  of  sugar,  a 

heaping   tablespoon ful    of    Cottolene,   and   a   Flei.sch- 

mann's  compressed  yeast  cake  dissolved  in  a  little  warm  water. 

Mix  with  sufficient  warm  milk  to  make  a  soft  batter,  and  put  in 

a  warm  place  to  rise.    When  light  add  a  cup  of  stoned  raisins, 

and  a  sprinkling    of  caraway    seed    if  these  are  liked.      MLs 

them  in  well,  and  let  rise  again.    Bake  slowly. 


') 


ife    ;&     i'i. 

TjT     9jC      ^c 


riolases    One  cup  of  New  Orleans  molasses ;   an   even    tea- 
^    .  spoonful  of  bicarbonate  of  soda  di.ssolved  in  a  little 

r^*^^'  warm  water— pour  this  into  the  molasses  and  stir 
till  it  foams.  Add  a  quarter  of  a  cup  of  Cottolene  or 
butter  (never  lard),  a  little  ginger  or  cinnamon,  half  a  cup  of 
milk,  and  a  little  salt.  Sifl  in  enough  flour  to  make  a  soR  bat- 
ter, and  bake  in  shallow  pans  in  a  moderate  oven.  This  is  de- 
iiciouft --iV/ay,  /6y;?, 


SHORTCAKR-STRAWBRRRY   AND  OTHER. 

Beat  a  piece  of  Cottolene  about  the  size  of  an  egg  to  a  cream, 
add  one  cup  of  sugar,  two  eggs,  whites  and  yolks  beaten  sepa- 
rately ;  one  cup  of  milk,  one  and  one-lialf  teasp(X)nfuls  baking 
ix)wder,  a  little  salt,  and  flour  enough  to  make  as  stiff  as  cake. 
Hake  in  jelly  tins,  and  spread  mashed  sweetened  strawberries  or 
other  fruit  between  the  layers,  and  on  top  whole  berries  with 
sugar  sprinkled  over  them. 

PliR  CRUST. 


7 


One  cup  Cottolene,  three  cups  of  flour,  a  little  salt.  Sift  the 
flour  and  the  salt  and  rub  in  the  shortening.  Use  enough  ice 
water  to  hold  all  together,  handling  as  little  as  possible ;  roll 
from  you.    One-third  of  the  above  quantity  is  enough  for  one  pie. 


>'4 


A  proof  that  COTTOLENE  is  especially  adapted  to  bakers' 
use,  and  to  the  requirements  of  home,  is  that  it  will  "cream  up" 
like  butter.  Take  two-thirds  (^^)  as  much  Cotto'cne  as  is  ordi 
narily  used  of  butter,  and  the  proper  quantity  of  sugar,  and  a 
few  moments'  rubbing  together  will  convince  the  most  .'•keptical 
that  Cottolene  is  a  perfect  su\)stitute  for  butter  in  cake  making. 
We  call  special  attention  to  the  rich  flavor  and  odor  of  the  Cotto- 
lene when  thus  treated.  Another  advantage  is  that  it  will  not 
only  cream  up  much  quicker  than  butter,  but  being  free  from 
salt  it  does  not  have  to  be  washed.  This  results  in  a  saving  uf 
time  aud  labor. 


*f    MO:inl    TO    F^RV  ^.    4.    4. 


4  4^  4- 


Frying,  though  one  of  the  most  common  of  culinary  oocra- 

tions    ,s  one  that  is  least  commonly  performed  well.    It  often 

results  in  burning  the  outside  whilst  the  inside  is  cold,  or  in 

serving  the  article  in  a  coating  of  grease.     It  is  very  important 

hat  the  Cottolene  should  be  heated  up  to  cooking  pointSJore 

Th'  r^  ,  '  '"i  ?T  '"•  '''"  "'""""'  '''''''  ^^^«  '''-^^^'y  ^»  this  point. 
1  here  should  be  enough  to  immerse  the  article  to  be  fried  If 
too  many  things  are  put  in  the  frying  basket  they  will  be  !>adly 
dune,  because  tlie  temperature  of  the  Cottolene  will  fall  below 
the  point  necessary  to  treat  properly.  The  temperature  should 
nsc  lour  or  five  degrees  during  the  process.  Cottolene  gives 
much  better  results  than  lard.  ^ 

The  temperature  of  the  Cottolene  should  vary  according  to  the 
nature  of  the  things  fried.  To  ascertain  when  it  is  of  proper 
hea  throw  in  a  little  bit  of  bread-if  it  browns  quickly  it  is 
ready ;  if  it  burns  the  bread,  it  is  too  hot.  For  fish  poUtoel 
crcxiuettes  and  rissoles  the  Cottolene  must  be  very  ^^Trke 
sktllet  or-  frying  pan  must  be  cold  when  the  Cottolene  is  put  in. 


« 


POTATO    CR0QUETTE5; 


Two  cups  cold  mashed  potatoes  (free  from  lumps),  two  eggs 
beaten  to  a  froth,  one  teaspoonful  melted  Cottolene   TaU  an^ 

r;;;;:;:r!:T^  ^--.  i-^.-  -^-.  -^^  ^^  beaten  egg  .nlZ::t 

vr,iR,Lr3,  uHs*  iry  in  noi  VJOlloIenc. 


XKXKXKX 


COTTOLENE    ^^  endorsed  by   P>ench  chefs  and 

—   skilled  teachers  of  cookery  every- 

s        where.   Testimonials  come  from  all  the  most 

V,(/       celebrated  writers  and  the  highest  authorities 

y.^      upon  cooking,  for  example  :   Marion  Harland, 

*P       Catherine  Owen,  Christine  Terhune  Herrick' 

Emma  P.  Ewing,  Mrs.  Agnes  E.  M.  Carman^ 

Mrs.  S.  T.  Rorer,  Mrs.  F.  A.  Benson,  Amy  Barnes 

Margaret  Wister,  Eliza  A.  Parker.     These  are  more 

than  sufficient  to  warrant  the  utmost  confidence  in  this 

product.     If  space  allowed  the  introduction  of  other 

voluntary  tributes  to  the  merits  of  Cottolene,  the  list  of 

names  would  include  almost  every  recognized  author- 

ity  on  the  subject  of  cooking— in  the  old  world  as  well 

as  the  new. 


HARYLAND  OR  BEATEN  BISCUIT. 


1  Quart  flour,  y^  Teaspoouful  salt. 

2  Oiinccs  of  Cottolene.  i  Cup  cold  water. 

Hub  the  Cottoline  and  salt  into  the  flour,  and  mix  with  cold 
water  to  a  very  stifT  douph.  Knead  ten  minutes,  or  until  well 
mixed  ;  then  beat  hard  with  a  biscuit  beater  or  heavy  rollinj^^ 
pin,  turning  the  mass  over  and  over  until  it  begins  to  blister  and 
lookF  ignt  and  puffy.  When  in  this  condition  ])till  off  a  small 
>iece  siuldenly,  form  it  into  a  round  biscuit,  then  pinch  off  a  bit 
Vom  the  top.  Turn  over  and  presH  with  the  thumb,  leaving  a 
hollow  in  the  centre.  Put  the  biscuits  some  distance  apart  in  the 
pan.    Prick  with  a  fork.    Bake  twenty  minutes  iu  a  quick  oven. 


I 


COFFHE  CAKE. 

lo  Ounces  of  flour  mixed  with        \ 

2  Teaspoon  fnls  of  cream  tartar.    | 

3  Ounces  of  sugar.  7,14  Ounces  of  Cottolene. 

K  Pint  of  molasses  (warmed).      \i  U).  of  Sultanas  (picked). 
]^  rii't  of  very  strong  coffee  with  ^ 

1  Teasix)onful  of  soda  dissolved  in  it.  f 

14  I«b.  of  currants,  washed  and     2  iCggs,  yolks  and  whites  beaten 
dried.  separately. 

3  Ozs.  candied  peel,  cut  small,     i  Pinch  of  ground  cloves. 
%  Teaspoouful  ground  ginger,      i  Pinch  of  allspice. 
J^  Teaspoouful  ground  ciniia-     %  Teaspoouful  of  ground  mace, 
mon. 
Cream  the  Cottolene  and  sugar  ;  add  the  spices  and  the  volks 
of  the  eggs  ;  .stir  in  the  warm  mola.sses  and  the  coffee.     Mix  up 
the  fruit  and  put  it  into  the  flour,  and  gradually  add  it,  beating 
all  the  time;  lastly  stir  in  the  whites,  which  have  been  beaten 
to  a  .stiff  snow.     Put  it  into  a  cake  tin  lined  v/ith  greased  paper 
and  bake  in  rather  a  slow  oven  for  an  hour  and  a  half,  or  longer. 


' 


GINGER    SNAPS. 


One-half  cup  Cottolenc.  one  cup  sugar,  one  cup  molasses,  one 
tablespoonful  finger,  two  teaspoonfuls  baking  powder,  adding  a 
htrte  salt  and  enough  flour  to  make  it  sufficiently  stiff  to  roll 
Cut  into  shape  with  biscuit  cutter,  and  bake  in  hot  oven,  (it  is 
impossible  to  give  the  exact  quantity  of  flour  to  use  with  this 
recipe,  as  some  flour  will  take  more  water  than  others.) 


COTTOLENE  TAKES  THE  LEAD  among  cooking 
_ __ _     .  .    MATERIALS  .  . 

Because  pies,  biscuits  and  pastry  are  better  flavored  more 
delicious  and  more  nutritious  than  food  prepared  with  lard 
We  also  include  everything  fried,  such  as  potatoes,  eggs,  Hsh. 
mush,  hominy,  etc.,  etc. 

Everybody  knows  that  vegetable  fcxxi  is,  in  the  long  run   far 
more  readily  assimilated  by  the  digestion  than  animal  pro<lucts 
Cottolene  is  essentially  a  vegetable  preparation,  and  is  guaran- 
teed to  be  a  sure  preventive  of  dyspepsia. 


._5^ 


Progress  and  Cookeru  There  is  noheueriiius. 

*-^  -J    tr.'ition  of  this  old  say- 


*•#  »•#  \fA  *•*  *•*  \f#  \'#  \f*  S^A  »'*  *•*  %f*  *»*  \f*  *t*  %t# 


*•*  *•*  ^f*  \M 


THE   WORLD    MOVES  " 


in^  than  the  numerous 
schools  now-a  days  de- 
voted to  practical  kitch- 
en processes.  These  schools  have  been  alert  to  find  a  reasonable 
substitute  for  lard,  the  tise  of  which  is  so  generally  cc^ndenxned. 
This  want  has  been  fully  met  by  .  .  . 
the  new  shortening.  When  science 
strikes  the  kitchen, it  strikes /row^.and  everybody  pets  the  benefit, 
Cottolcne  is  a  clean,  delicate  and  economical  substitute  for  lard 
•—cleaner  than  the  hog,  delicate  as  the  finest  vegetable  oil,  eco- 
nomical from  its  low  price  and  small  quantity  required  to  be 
used.    Prove  it  for  yourself  by  a  trial.    At  grocers  everywhere. 


eeTTQLENE 


( 


rj 


n.  K.  FaiRBsnK  ♦  &  ♦  co. 


Chicago 
St.  Louis 
New  York 


Bo5ton 
Baltimore 
Portland,  Me. 


Ph!!ade!nhia 


Pittsburgh 


illuS' 

say- 
rous 
i  de- 
itch- 
ablc 
ncd. 

icfit. 
lard 
cco- 
o  be 
re. 


; 


/ 


BEWARE  of  IMITATIONS 


o-rTOLe/j, 


•  >►. 


'O'?  coo^\**^ 


